Well Y’all, it’s been a long time…
There’s so much to tell you!
- I’ve dealt with senior year of high school, complete with a campaign and winning Homecoming Queen, college tours, prom, preparing for the big move to college, and finally dropping off our “one & only” to begin her college life.
- I also started a part-time job that quickly evolved into a full-time job.
- While doing all of this, I completely missed my wonderful world of blogging
- Fortunately, that full-time job played out…The company was purchased by another company and they didn’t need the additional corporate staff here in Maryland.
It’s been all kinds of bittersweet and there are so many stories to tell. Let’s start with some of the sweet: Blueberry Scones with Orange Glaze.
Week after week, blueberries found their way into my grocery cart this summer. Although I mostly used them for smoothies and salads, I couldn’t resist the urge to do some baking. While these are sweet, they’re not too sweet and they’re pretty effortless.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon Baking Powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon orange zest
- ½ cup unsalted butter, cut into small pieces
- 1 egg
- ½ cup heavy cream
- 1¼ cup blueberries
- 2 tablespoons raw sugar
- Orange Glaze
- 2 tablespoons unsalted butter
- 1 teaspoon finely grated orange zest
- ½ cup confectioner's sugar
- ½ teaspoon vanilla extract
- 1 tablespoon heavy cream
- Preheat oven to 400 degrees
- Combine flour, ½ cup sugar, baking powder, salt, cinnamon, and chopped butter. Using a pastry cutter or food processor, chop/process until mixture resembles coarse mill.
- Beat together egg, vanilla, and heavy cream until mixed well.
- Pour egg mixture into bowl with dry ingredients. Add blueberries and orange zest. Carefully stir to combine.
- Turn dough out onto a lightly floured surface. Shape into a 6-inch round, flattening the top. Sprinkle with raw sugar.
- Using a sharp knife of pizza wheel, cut into fourths and then cut the fourths in half. This will yield 8 scones.
- Transfer wedges to a parchment or silpat lined baking sheet. Bake for 20 minutes. Allow to rest for 10 minutes before transferring to a wire rack.
- Drizzle with orange glaze.